Tsubakihide Kiln Kyusu Teapot

The fine, web-like cracks in the glaze are a hallmark of Hagi-yaki pottery. Over time, tea tannins will seep into these fissures, causing the appearance of the teapot and cups to evolve and deepen in color, a process known as 'nanabake'.

Because Hagi-yaki clay is highly porous, it retains heat well and is said to soften the flavor of the tea over time. However, this also means the set will absorb the oils and aromas of the teas you brew, so it is best to use it for one specific type of tea to avoid flavor cross-contamination.

Yes, the set includes both. The ceramic do-ake filter is built into the spout for a traditional experience, while the removable metal basket strainer offers a more convenient way to manage loose-leaf tea and simplify cleanup.

A houhin-style kyusu is typically handleless or features a side-handle design optimized for quick, precise pouring. This style is specifically engineered for brewing high-quality Japanese green teas like sencha or gyokuro, which require short steeping times.

Rinse the pieces with warm water immediately after use and allow them to air dry completely. Avoid using dish soap or a dishwasher, as the porous ceramic can absorb chemical residues and the intense heat or detergents may damage the delicate glaze.

The yunomi teacups are designed with a notched foot, which provides a secure grip and helps keep your fingers away from the hottest part of the cup. While the ceramic will get warm, the thickness of the clay helps insulate the tea while remaining comfortable to hold.